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Monday, February 20, 2012

Black-Eyed Pea Cakes

It’s
Meatless Monday!You folks just don’t
know… if my brother were still alive, it would kill him to know that I am
creating meals without God’s creatures on the plate.

I love and miss you Bill. I think of you often and it would be so fun to torment you with these
menus from my Mondays.

Tonight’s
dish, Black-Eyed Pea Cakes, is inspired by Cooking Light magazine.I made a few changes to lighten it up a bit
and fit my taste buds.I replaced quinoa
with stone ground grits, and egg whites for whole eggs as well as some other
minor changes.

Ingredients –

·1
- 15oz can of black-eyed peas, divided (rinsed and drained)

·3
cloves fresh garlic, chopped

·1
cup cooked corn grits

·2-3
slices of red onion, finely chopped

·4
fresh egg whites, lightly beaten

·¼
cup fat free chicken broth

·¾
cup Panko Japanese bread crumbs

·1
½ tsp. cumin powder

·½
tsp. black pepper

·¼
tsp. sea salt

·½
tsp. red pepper flakes

·1
Tbsp. Olive or Canola oil, divided

South Carolina Stone Ground Grits in a Rice Cooker

Directions –

Use
1/2 of the drained peas and the chopped garlic placing in a food processor.
Blend until paste-like. (I add a little of the chicken broth as needed to
blend.)

Pat out mixture into 6 equal patties. Place the
patties on wax paper/parchment paper.

Heat
a medium skillet over medium heat. Once hot add 1/2 the oil and swirl to coat
pan. Add three of the patties. Cook on each side about 3 1/2 minutes or until
golden brown. Remove to a paper towel and repeat with the next three patties.

﻿

Serve over Collard Greens and a light side salad. Have a bottle of hot sauce to go with it!